Ingredients
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250g dried rice vermicelli noodles
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80ml (1/3 cup) vegetable oil
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1 large brown onion, halved, thinly sliced
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200g snow peas, trimmed
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600g beef stir-fry strips
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1 tablespoon shredded fresh ginger
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2 whole star anise
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2 teaspoons finely grated orange rind
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1 tablespoon honey
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2 x 160g Kan Tong Honey Soy & Garlic meal base sachets
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110g (2 cups) bean sprouts
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1 bunch fresh coriander, leaves picked, coarsely chopped
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2 tablespoons sesame seeds
Method
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1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain. Add 2 teaspoons of oil and combine. Divide among serving bowls.
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2Meanwhile, heat 2 tablespoons of remaining oil in a wok over high heat. Stir-fry onion for 4 minutes or until golden. Add snow peas and stir-fry for 2 minutes or until tender crisp. Transfer to a bowl.
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3Heat the remaining oil in the wok over high heat. Add the beef, ginger and star anise. Stir-fry for 2-3 minutes or until the beef is nearly cooked through. Add the orange rind, honey and meal bases. Bring to the boil. Add onion mixture and bean sprouts. Cook for 1 minute or until heated through. Add the coriander and toss to combine.
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4Top noodles with the beef mixture and sesame seeds.
Source: taste.com.au
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